Goan cuisine
is a blend of different influences the Goans had to endure
during the centuries.

The food of Goa is a mixture of foods from Portugal, Western
India and Arabia (and, in the tourist season, from Kashmir
as well). Goa is one of the few places in India that you can
go to a restaurant and order (beside fish and chicken) both
beef and pork, which are usually served very lightly spiced;
beer, wine and other alcoholic drinks are sold freely.

These attributes, together with the fact that Goa’s
economy is among the most prosperous in India, have won Goa
the nickname "India for beginners" – the great
differences between Europe and India, very apparent in other
parts of India due to large slums and other problems, are
much less pronounced in Goa.

Rice with fish curry is the staple diet in Goa. Goa is renowned
for its rich variety of fish dishes cooked with elaborate
recipes. Coconut and coconut oil is widely used in Goan cooking
along with chili peppers, spices and vinegar giving the food
a unique flavour. Pork dishes such as Vindaloo, Xacuti and
Sorpotel are cooked for major occasions among the Catholics.
An exotic Goan vegetable stew, known as Khatkhate, is a very
popular dish during the celebrations of festivals, Hindu and
Christian alike. Khatkhate contains at least five vegetables,
fresh coconut, and special Goan spices that add to the aroma.
A rich egg-based multi-layered sweet dish known as bebinca
is a favourite at Christmas. The most popular alcoholic beverage
in Goa is feni; Cashew feni is made from the fermentation
of the fruit of the cashew tree, while coconut feni is made
from the sap of toddy palms.